Burdock and Pokeweed Fritters with Chipotle Marinara

Crispy on the outside, soft on the inside, these fritters are composed of pokeweed (fresh and green and mildly tingly on the tongue) and earthy puréed burdock root. Paired with the sweet, silky, and slightly spicy chipotle marinara, these crispy fritters are a treat during the warmer months.

Spicy Pesto Chicken Wings

This easy, summery recipe uses pesto and the heat of jalapeños to makes a rock star out of simple chicken wings.

Seasonal Minestrone

Celebrate the freshness of seasonal herbs and produce with this simple, flexible recipe! The acidity from the wine and the fresh, subtle flavors of the herbs gives it a real depth of flavor and the lightness of the final dish make it appetizing even in hot weather.

Dill Pesto-Crusted Salmon

Who doesn’t love moist, flaky salmon wrapped in the warm embrace of dill pesto, topped with a crisp, rich crust of panko and parmesan? This is a delicious, no-fuss recipe that is even easier to make if you’ve already got the pesto in your pantry.

A Medley of Foraged Greens Sautéed with Bacon

Although dandelion greens are known for their bitterness, this dish is only slightly bitter–a nice counterpoint to an entrée with sweet notes. It’s taste is wholesome and complex, green with a kick of that peppery bitterness and bathed in the richness of the bacon fat.

Popovers with Dill, Crème Fraiche, and Beets

Popovers. Light and airy, easily made but seemingly fancy when dressed up with garnishes. Mine feature tangy créme fraiche and, in a gesture to my Latvian heritage, bites of earthy-sweet beets and fresh dill.

Nettle Soup with Beef Tongue, Chives, and Croutons

Earthy, velvety nettle purée and hearty bites of potato, luscious beef tongue, and crispy croutons come together to make the ultimate spring-time soup. The best part? You can forage the purple dead nettle right from your own yard.

Calamari Carbonara

Healthier and more filling than pasta, the tender, toothsome squid mimics perfect al dente noodles, and swims blithely in a creamy carbonara sauce. It’s tentacular spectacular.